Directions:

Using an electric mixer with a bread hook, place the warm water (just barely over luke-warm, too hot will kill the yeast) and sugar in the mixing bowl. Sprinkle the yeast over the water and let it foam for 10 minutes.

Then turn on the mixer and add the pumpkin puree, egg and salt. Slowly add the flour. Once all the flour is in the bowl, add 4 tablespoons of melted butter. "Knead" the dough with the bread hook for 5-8 minutes.

The dough will be smooth, but very tacky. Oil the mixer bowl, then cover with plastic wrap, and let the dough rise in the bowl for 2 hours. Mix the brown sugar, Mediterranean sea salt, cinnamon, and chopped marcona almonds in a separate bowl and set aside.

Grease two standard 9 X 5 inch bread pans. Dump the dough out on a floured work surface, and cut into two equal pieces. Move one aside and roll the other piece out into a large rectangle, 12 x 15 inches in size. Liberally brush the dough with 4 tb. melted butter, then sprinkle half of the nut mixture over the dough.

Use a large knife or pizza cutter to cut the dough into 12 equal pieces. then stack the pieces and arrange loosely in the bread pan. Gathering any toppings that fell out and sprinkle over the top. Repeat with the remaining dough, butter, and nut mixture.

Preheat the oven to 350 degrees F and allow the pull apart bread loaves to rise for at least 45 minutes. Then bake for 30 minutes, until brown and crispy on top. Cool in the pans for at least 10 minutes, before dumping out.

Disclosure: This post in sponsored by McCormick Spices. All opinions are my own.

Omg, I love what you did with the ingredients! I’m participating in this challenge and my post goes up on Wednesday and I was so stumped with the sea salt and pumpkin – I love your sweet/salty addition!